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Fruit-Stuffed Pork Loin
Fruit-Stuffed Pork Loin
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Prep Time:
20 minutes
Cook Time:
100 minutes
Total Time:
120 minutes
Tender pork loin roast stuffed with orange and ginger fruit filling, glazed to perfection with a savory pan gravy. A crowd-pleasing dish for all ages.
Ingredients:
  • 0.75 cup chopped pitted prunes
  • 0.75 cup chopped dried apricots
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon grated orange zest
  • 0.5 teaspoon ground cumin
  • 0.5 teaspoon ground cinnamon
  • 1 (4 pound) boneless pork loin roast, butterflied
  • 0.25 cup packed brown sugar
  • 2 teaspoons all-purpose flour
  • 2 teaspoons cider vinegar
  • 1 teaspoon ground cumin
  • 1 teaspoon mustard powder
  • 0.5 cup water
  • 1 teaspoon cornstarch
  • 1 tablespoon water
Instructions:
  • Preheat your oven to 325°F (165°C) for the perfect cooking temperature.
  • Combine prunes, apricots, ginger, orange zest, 1/2 teaspoon cumin, and cinnamon in a bowl; season with salt and black pepper to taste.
  • Unfold the pork roast and generously fill the center with stuffing. Fold the meat over the stuffing and tie it securely in multiple places using kitchen twine. Place the roast on a rack in a roasting pan.
  • Make a flavorful paste by mixing brown sugar, flour, cider vinegar, 1 teaspoon cumin, and mustard powder; spread it over the roast.
  • Roast in the oven until the stuffing reaches 160°F (70°C), about 1 1/2 hours. Rest the roast on a serving platter covered with foil as you prepare the gravy.
  • Remove fat from the roasting pan and transfer the defatted drippings to a small saucepan. Pour 1/2 cup of water into the roasting pan to deglaze and dissolve any browned bits; then pour this liquid into the saucepan with the pan juices. Bring the mixture to a boil over medium heat. In a small bowl, dissolve cornstarch in 1 tablespoon of water, then whisk it into the pan juices, stirring constantly until thickened (approximately 1 minute). Strain the gravy into a gravy boat and serve with the roast.

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